食品科学 |
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PCR‐TRFLP 研究托盘包装冷却猪肉冷藏过程中的菌相变化 |
江芸1 ,2, 高峰1, 徐幸莲1, 叶可萍1, 周光宏1 |
1.南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京210095;2.南京师范大学金陵女子学院,江苏南京210097 |
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Changes in bacterial communities of tray‐packaged pork during chilled storage analyzed by PCR‐TRFLP . |
JIANG Yun1 ,2, GAO Feng1, XU Xing‐lian1, YE Ke‐ping1, ZHOU Guang‐hong1 |
1 . National Center of Meat Quality and Safety Control , N anjing Agricultural University , Nanjing 210095 , China ;2 . Ginling College , Nanjing Normal University , Nanjing 210097 , China |
引用本文:
江芸, 高峰, 徐幸莲, 叶可萍, 周光宏. PCR‐TRFLP 研究托盘包装冷却猪肉冷藏过程中的菌相变化[J]. 浙江大学学报(农业与生命科学版), 2011, 37(5): 565-572.
JIANG Yun, GAO Feng, XU Xing‐lian, YE Ke‐ping, ZHOU Guang‐hong. Changes in bacterial communities of tray‐packaged pork during chilled storage analyzed by PCR‐TRFLP .. Journal of Zhejiang University: Agric. & Life Sci., 2011, 37(5): 565-572.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2011.05.015
或
http://www.zjujournals.com/agr/CN/Y2011/V37/I5/565
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